Recipe Store

Culinary Vacations for Lovers of Food and Wine

Passport to Provence Culinary Vacation

France

Stuffed Eggplant

(or more elegantly - referred to as the aubergine in France)

Serves 6

6 Eggplants

3 Tomatoes

2  Red Bell Peppers

1/2 lb fresh Tome Cheese (from France)

4 Large Onions

3 Cloves Garlic

1 Bunch Parsley

Oil for Deep Frying

Olive Oil

Open the peppers lengthwise,remove the seeds,and cut into strips. Brown slightly in olive oil on low heat, remove from heat and set aside.

Brown the finely chopped onions slowly in the same pan and set aside.

Wipe off the eggplants and cut them in slices lengthwise without cutting all the way to the end (do not peel them). Sprinkle them with a little salt and let sit for 30min to remove moisture. Pat dry and plunge into hot cooking oil, one by one, carefully spreading out the slices. When they are golden brown, remove them and allow to drain, then pat dry.

Stuff the eggplants with slices of tomatoes,slices of fresh cheese and the slices off bell peppers.

Bon Appetit!

Market Tip.

Tome Cheese.

For the cheese-lover, France is the mecca and a site of pilgrimage.  There are many types of Tome cheeses from France - the best general description is that it is a cheese that is really quite soft, creamy, very mild and slightly rubbery in texture and can be cheddar-like in flavour. It's not very good to eat on its own, but cooks very nicely in this and other similar dishes. You may also substitute a VERY mild cheddar for this cheese.

Bon Appetite.

If you have questions about any of these recipes don’t hesitate to ask us – the recipes are in the chef’s own words.